Homemade taco wraps

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Homemade is best!

Don't resort to fast food for dinner! This simple dish combines crispy and flour tortillas and is the perfect weeknight dinner!

Taco Tuesday needs a face-lift! Now you don't have to pick if you want a soft or a crunchy taco because this recipe contains them both! Creamy queso dip, spiced taco meat, crispy tostada shells, sour cream and fresh vegetables are all combined to create the perfect taco wrap.

Directions:

Lay out 4 flour tortillas and equally divide queso dip between each. Spread it out to create a 6-inch circle in the middle of the tortilla.

Top each tortilla with 1/4 cup taco flavored meat and then top with tostada shells.

Divide sour cream and spread on top of the tostada shells.

Top sour cream with an equal amount of lettuce, tomatoes and cheese.

Take the remaining two flour tortillas and cut each one into four quarters.

Add two pieces (to create a 6-inch circle) over the top of each filled flour tortilla wrap.

Working one flour tortilla wrap at a time, fold up the edges into a circle. You might have to keep your hand over the flour tortilla wrap to keep the edges from opening up.

Once flour tortilla wrap is wrapped, spray nonstick spray into a large skillet and carefully flip the flour tortilla wrap seam side down into the pan. Cook over medium-low heat and press down on the flour tortilla with a spatula and flip when the bottom is browned, about 3 minutes. Cook for another 3 minutes on the remaining side.